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close up view of red fried rice in a pan with lime wedges

Stir-fried Red rice with Thai flavors

This easy fried rice recipe with the nutty, nutritious red rice, Thai flavors and crunchy vegetables is a delicious healthy version of the fried rice. The amazing flavors of this wholesome vegetarian fried rice will blow your mind!
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course dinner, LUNCH, Main Course
Cuisine Asian, Thai
Servings 4 people
Calories 241 kcal


  • 1 cup red rice
  • 4 cups water or stock to cook rice
  • 1/2 cup bell peppers/ capsicum thinly sliced
  • 1 carrot thinly sliced
  • 1/2 cup green peas frozen or fresh
  • 2 onions thinly sliced
  • 2 teaspoons galangal or ginger minced (note 4)
  • 1 teaspoon garlic minced
  • 3 green chilies finely chopped
  • 3 stalks lemongrass
  • 5 kaffir lime leaves
  • 1 1/2 tablespoons sunflower oil or any neutral oil with a high smoke point
  • 2 tablespoons soy sauce or more to taste
  • 3 eggs optional, can be skipped for a vegan recipe
  • cilantro for garnish
  • lime wedges to serve


cooking the rice

  • Peel the outer layer of the lemongrass stalks, chop them into 2-inch pieces with diagonal cuts and lightly smash them with the flat part of your knife. Break the kaffir lime leaves into individual lobes (they are double-lobed leaves).
  • Add the lemongrass pieces and the kaffir lime leaves to water in a deep, wide pot and bring it to a boil. Add the red rice and bring it to a boil again on high heat. Then simmer for 20 to 25 minutes until cooked thoroughly but not mushy. (note 3) Drain the rice in a colander. Remove the lemongrass stalks and the lime leaves.
  • Spread the drained red rice on a large tray or plate and allow it to cool. Once cooled, keep the tray of rice in the refrigerator for 20 minutes or freezer for 10 minutes. This will help remove extra moisture from the rice to give you the best fried rice.

Stir-frying the red rice and vegetables

  • Mince galangal (or ginger) and garlic. Slice the onions, bell peppers and carrot. Boil the green peas and keep aside.
  • Heat the oil in a large pan or wok on high flame, add the minced galangal and garlic and stir-fry until you get an aroma, but not browned. Add the onions and chili and stir-fry until translucent. Stir in the grated carrots, cooked peas and soy sauce. Stir-fry for 5 minutes before adding the rice. Fry for 5 more minutes and turn off the heat.
  • If you're using eggs, beat them with a few dashes of salt and pepper. Make space in the middle of the pan by moving the vegetables to the sides. Add the eggs and scramble them until almost done. Mix in the rice when the eggs are semi-cooked and stir well. Turn off the heat.
  • Garnish with chopped cilantro and serve with lime wedges.



  1. Rice to water ratio for cooking red rice is about 1:4.
  2. Brown rice can also be used for this recipe. Follow the same cooking instructions.
  3. To check for doneness, take a grain of rice and press with your fingers. You should be able to squeeze it easily. 
  4. Once cooked, the red rice needs to be thoroughly cooled before stir-frying, else it may become sticky. Use my hack mentioned above. Another option is to use leftover rice from the fridge.
  5. While stir-frying, the rice has to be added before the eggs get fully cooked, so the eggs combine well with the rice.
  6. Galangal belongs to the same family as ginger and has a unique flavor. If you can't find it, you can substitute ginger.
Keyword easy fried rice recipe, fried red rice, fried rice with egg, red fried rice, red rice, vegetarian fried rice recipe